Summer is almost upon us, and with summer comes first class fishing trips and fish you can turn into delicacies. The warm weather of the summer calls for our chef’s salmon burgers, to be enjoyed on the patio with friends. Don’t forget to tell them how you brought this one into the boat, among your other fishing tales!
Materials
- 650g of skinless salmon *This is a great way to use salmon scraps
- 2 shallots, finely diced
- 1 lemon, juiced and zested
- 1 egg
- 50g Breadcrumbs
- 10g Pickles, chopped
- 15g Capers, chopped
- 2g Fresh Dill, chopped
- 5ml Worcestershire sauce
- 5ml Tabasco sauce
- S+P to taste
Method
- Place salmon in a food processor or chop by hand. Pieces should be small, but not fine as you want to have chunks.
- Mix chopped salmon and all other ingredients together in large bowl.
- Scoop small spoonful of mixture in small pan with a few drops of oil and cook to taste, adjust seasoning and taste again
- Form salmon patties on small squares of parchment paper to ease transfer to cooking pan
- Heat large pan with natural oil of choice, sear both sides, and cook salmon patties until desired doneness.
- Serve on warmed bun with topping and sides of choice.
- Enjoy!
Don’t worry if you’ve moved through your supply of QCL caught fish already, our Taste of B-Sea program runs year round. The finest quality fish and shellfish, these products are Ocean Wise and come from some of the most sustainable fisheries in the world using the most eco-friendly fishing methods.
To learn more and to place your order, contact us | 1-800-688-8959